Tuesday, December 7, 2010

Chickpea Pilaf Recipe

Chickpea pilaf
This is a vegetarian version of pilaf. Rice and meat combinations appear in many cultures, each having its own little variation. The Central Asian version includes meat, carrots, fat and sometimes dried fruits, Pakistani's are heavy handed with spices while the Spanish throw in seafood. Whatever the variations, two things appear to be common in most pilafs – the name starts with 'p' (plov, pilaf, pulau, paella, pilota...) and the end result is usually tasty.

The recipe below is for a simple one pot dish. It requires minimal effort and you end up with a flavourful nutritious meal. 

1 cup cooked chickpeas
1 cup rice
3 tablespoons tomato puree (optional)
½ onion, diced
2 cloves garlic, minced
1 teaspoon mixed spice such as curry powder
1 tablespoon oil
2½ cups hot water

1.      Heat oil in a saucepan on medium heat
2.      Add spice powder, onions, garlic and salt
3.      Cook until onion has softened, stirring frequently
4.      Add tomato puree and cook for a further 5 minutes
5.      Add chickpeas, rice and water
6.      Reduce heat to low and cook covered until rice is done, about 15 -20 minutes

Chickpea pilaf

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